How to Cook Rice and Build Easy Rice Dinners
Rice is a versatile pantry staple that can quickly become a side dish, skillet, casserole, stew, grain bowl or complete one-pan meal. Learn how rice type, liquid, cooking method and …
Diane Williams
Cook With What You Have: How to Build Easy Weeknight Dinners
Learn how to cook with what you have. Construct weeknight dinners from the food available to you, whether you plan those ingredients ahead or work spontaneously from a well stocked …
Pantry Staples for Easy Weeknight Dinners
Keeping pantry staples for easy weeknight dinners on hand and ready to use saves both time and money for families that cook at home most of the time. When five o’clock arrives, …
How to Build Quick Pasta Dinners
Learn how to build quick pasta dinners your family will love. Learn how to combine pasta, sauces, proteins, and pantry staples into easy weeknight meals. Busy evenings don’t leave much …
The Rubaud Method Explained: Why and When Home Bakers Should Use It
If you’ve spent any time watching artisan bakers, you’ve probably seen someone rhythmically scooping dough upward with one hand while rotating the bowl with the other. I first encountered this …
Bassinage in Sourdough Bread: Why Bakers Add Water Later
Learn how the French bassinage technique helps develop stronger high-hydration dough, when it’s worth using, and why adding water later can sometimes produce better bread than adding it all at …
How to Freeze Heavy Cream (And the Best Ways to Use It Later)
How to freeze heavy cream, or if you even can, is a question home cooks often ask after using only part of a carton for a recipe. Whether you needed a …
Essential Blackstone Accessories: What They Do, When to Use Them, and Which Ones You Really Need
Cooking on a Blackstone griddle is different from cooking in a skillet or on a traditional grill. Instead of cooking over grates, you’re working on a large flat cooking surface …
Sourdough Dough Temperature: How Bakers Use Temperature to Build Better Bread
Sourdough dough temperature is one of the more important control levers in bread making. While many home bakers pay close attention to their kitchen temperature, professional bakers measure the temperature of …
Stretch and Fold Vs. Coil Folds: How Bakers Build Dough Strength During Bulk Fermentation
Stretch and fold vs. coil folds: What are they, and how do bakers know which method to use? Stretch and folds and coil folds are the two most common folding …
Autolyse vs Fermentolyse vs Saltolyse: Which Sourdough Mixing Method Should You Use?
Sourdough baking uses a variety of techniques to develop dough with different handling characteristics, flavors, and crumb structures. This post compares autolyse, fermentolyse, and saltolyse—three dough resting techniques that influence dough …
Sourdough Mixing Methods: How Bakers Develop Dough Strength and Structure
Learn how different sourdough mixing methods affect dough development, hydration, fermentation, and crumb structure. From autolyse and bassinage to slap and folds and no-knead techniques, here’s how experienced bakers choose …